Table 4.

Summary of the main carriers and technologies used for the encapsulation of protein hydrolysates and peptides for masking their bitter taste.

Technologies	Carriers	Hydrolysates/peptides	References
Spray drying	Maltodextrin	Casein hydrolysates	222
Spray drying	Maltodextrin/β-cyclodextrin	Whey protein hydrolysates	223
Spray drying	Maltodextrin and gum arabic	Chicken meat protein hydrolysate	224
Spray drying	Gum arabic	Casein hydrolysates	225
Spray drying	Maltodextrin or maltodextrin/β-cyclodextrin	Whey protein hydrolysates	223
Spray drying	Gelatin/soy protein isolate	Casein hydrolysates	44
Spray drying	Chitosan and gelatin	Whey protein hydrolysates	226
Spray drying	γ-cyclodextrin	Whey protein hydrolysates	227
Spray drying	Soy protein isolate	Casein hydrolysates	228
Spray drying	Maltodextrin	Flaxseed protein hydrolysates	229
Spray drying/freeze drying	Whey protein concentrate/sodium alginate	Whey protein hydrolysates	181
Spray drying/freeze drying	Maltodextrin	Soybean hydrolysates	230
Spray drying/freeze drying	Chitosan/lecithin	Oyster protein hydrolysates	231
Freeze drying	Maltodextrin/gum arabic	Casein hydrolysates	231
Complex coacervation	Soy protein hydrolysates/pectin	Casein hydrolysates	232
Complex coacervation	Whey protein/gum Arabic	Bean protein hydrolysates	233
Complex coacervation	Pectin	Whey protein hydrolysates	234
Solid dispersion	Chitosan	Rainbow trout skin gelatin hydrolysates	235
Solid dispersion	Chitosan	Salmon protein hydrolysates	187
Solid dispersion/spray-drying	Gum arabic and maltodextrin	Pea protein isolate	236
Emulsification	Polyglycerol polyricinoleate	Soy hydrolysates	237
Emulsification	Polyglycerol polyricinoleate/alginate	Oyster peptides	238
Emulsification	Whey protein concentrate/inulin/fucoidan	Fish protein hydrolysate	239
Extrusion	Alginate	Whey protein hydrolysates	240
Extrusion	Alginate/collagen, alginate/arabic gum, and alginate/gelatin	Whey protein hydrolysate	241
Extrusion and emulsification	Sodium alginate-O-carboxymethyl chitosan	ACE inhibitory peptides	242